Help me make my risotto softer!
February 27, 2008 11:56 AM Subscribe
I love risotto. I've tried to cook it a number of times, and always manage to get the creamy texture and flavour that I expect - however, the rice itself doesn't seem to absorb the liquid as much as I would like it to, and ends up being hard/crunchy. I tried a few different recipes+methods and always end up with hard rice.
A couple of facts:
1. I'm not very good at planning things, so the rice I use is usually just what I have lying around (ie. long-grain, not short-grain as recommended)
2. I don't really understand what to do when the recipe tells me to ladle broth onto the rice and stir until it's absorbed. Should it just be a light amount of broth or enough to soak the rice?
3. I usually end up taking 15-20 minutes longer in the broth-stirring phase than the recipe says, just because the rice is really hard.